The BEST tips for grilling with cannabis

Smoking weed in the sunshine is quite a beautiful thing. This also applies to pretty much everything you can do with cannabis and sunshine. With a party full of attendees, you can get really creative with your recipes and experiments with access to a barbecue grill. Although grill temperatures can sometimes be a bit high when cooking cannabis, there are a few ways around this if you want to be creative.

Since we know what we’re doing to the bare minimum when it comes to cannabinoids, heat control is key. That’s why sometimes we marinate, sometimes we make a bag, or use the goods as a sauce after cooking. Here are some tips on how to get the most out of a special barbecue evening.

Mix with THC before cooking

Burgers grill relatively quickly and the searing creates a seal that retains some THC when you add an infused oil to the mix. This also applies to homemade veggie burgers, which you can make the night before using starches, beans and cooked vegetables. Try not to place patties in too high a position for too long as you want the outside to cook but the inside to just get warm to hot without burning. If you like a well-done burger, definitely skip the baste or you’ll burn off too much of the potency.

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Chopped vegetables and meat or skewers for kebabs are a much better choice for a THC-infused marinade. The surface allows the marinade to soak in and the potential drop in potency is no reason to cry.

Sealed film for safe storage of THC

Chicken is a natural candidate for steaming with foil because it grills beautifully, but it can become dry very quickly. Since chicken needs to be fully cooked, you can preserve its juiciness by tossing it with a cannabis-infused sauce, sautéing it, and then cooking it with the sauce in a sealed package. Try olive oil with lemon and rosemary for a delicious time.

Potatoes taste fantastic on the grill

And when they’re cooked in foil, their interior is brought to the temperature needed to cook through in one sitting. Add a cube of cannabutter with diced potatoes and some thyme for a truly delicious version of campfire potatoes. Alternatively, you can cook in a cast iron skillet on the grill surface with foil as a lid.

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Treat with medication after grilling

Whole corn on the grill is one of the tastiest ways to consume the stuff, and it’s also the perfect vehicle for some sauce or butter after grilling. Make a cotija-cilantro-coconut sauce with a little infused coconut oil and coat the entire ear.

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Grilled whole vegetables are also popular due to their quick preparation time and photogenic finished appearance, but unlike chopped vegetables, they don’t play well with THC marinades due to the lack of surface area. Then glaze them with a little glycerin tincture mixed with balsamic vinegar, a sauce that you can prepare in seconds.

BBQ ribs, hot dogs, sausages

All grill classics await a healthy dressing with seasonal spices. These containers aren’t great for pre-measuring, but boy oh boy can you keep going with some sauces and such, so there you go!

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Just remember the basic idea that temperatures above 300 degrees require caution and planning when cooking with cannabis. If you want to be on the safe side, always add the starch after it comes off the hot grill.